Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake
Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake
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酿酒用水稻品种蛋白质组成分析及其对清酒中氮化合物的影响
DOI：
10.1002/cche.10036
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发表时间：
2018
期刊：
影响因子：
--
通讯作者：
K.
中科院分区：
文献类型：
--
作者：
Okuda;M.;Joyo;M.;Tamamoto;Y.;Sasaki;M.;Takahashi;K.;Goto-Yamamoto;N.;Ikegami;M.;and Hashizume;K.
背景与目的对日本不同地区收获的3个水稻品种的81个样品进行蛋白质组成分析，研究蛋白质组成对清酒中氮素组成的影响，结果表明，粗蛋白含量与谷蛋白含量呈显著正相关，山田西稻的粗蛋白和谷蛋白含量低于五日万谷稻。酶消化物中总氮含量与粗蛋白和谷蛋白含量呈显著正相关。在小规模清酒酿造试验中研究了10个抛光（70%）白色大米样品。酿造清酒中的总氮化合物、苦味肽和游离氨基酸与大米样品的谷蛋白含量呈正相关。α-淀粉酶和酸性蛋白酶活性与清酒中的含氮化合物之间没有明显的相关性。ConclusionsThe study indicated that the glutinin content in the variety rice affects sake quality through taste-active and other nitrogen-containing compounds from rice glutinin produced in sake breaking process.Significance and novelty我们揭示了精米谷蛋白含量对酿造高品质清酒的重要性。本研究结果可为清酒稻的栽培和育种提供参考。
Background and objectivesProtein composition analysis of 81 rice samples was performed on three cultivars harvested different regions in Japan, and the effects of the protein composition on the nitrogen composition in sake.FindingsCrude protein content showed a significant positive correlation with glutelin content.Yamadanishikicultivars showed lower crude protein and glutelin contents compared withGohyakumangokucultivars harvested from the same field. Total nitrogen content in the enzyme digest of steamed rice grains showed a significant positive correlation with the crude protein and glutelin contents. Ten polished (70%) white rice samples were investigated in a small‐scale sake brewing test. Total nitrogen compounds, bitter‐tasting peptides, and free amino acids in the brewed sake positively correlated with the glutelin content of the rice samples. There were no clear correlations between α‐amylase and acid proteinase activities with the nitrogen compounds in the sake.ConclusionsThe results indicated that the glutelin content in the cultivar rice affects sake quality through taste‐active and other nitrogen‐containing compounds produced from rice glutelin in the sake brewing process.Significance and noveltyWe revealed that the glutelin content in the milled rice grains is important to brew high quality of sake clearly. The present results would be useful for cultivation or breeding of sake rice.
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影响因子：
2.9
作者：
Onda Y;Kawagoe Y
通讯作者：
Kawagoe Y
DOI：
10.6013/jbrewsocjapan1988.91.633
发表时间：
1996
期刊：
Journal of the Society of Brewing, Japan
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影响因子：
2.4
作者：
T. Higashi;K. Kushibuchi
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原料米蛋白质组成对平行发酵及酿造清酒成分的影响
DOI：
10.6013/jbrewsocjapan1988.97.522
发表时间：
2002
期刊：
Journal of the Society of Brewing, Japan
影响因子：
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作者：
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通讯作者：
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DOI：
10.1271/bbb.120046
发表时间：
2012
期刊：
Bioscience, Biotechnology, and Biochemistry
影响因子：
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作者：
K. Hashizume;Toshihiko Ito;Misako Shimohashi;Atsufumi Kokita;Tetsuo Tokiwano;M. Okuda
通讯作者：
M. Okuda